Decisions, decisions. Just yesterday I saw a friend trying to decide which picture of her kids she should copy for Christmas. I mean, they were ALL cute!

I couldn’t even decide which delicious picture to choose from of these gorgeous brunch displays I get to share with you!

And what kind of tea do make with these?

Do I do cardamom, or cinnamon, earl grey, or raspberry? Loose leaf or tea bags?? Oh my goodness, I can’t decide!!!!!

Except I did decide. And I brought you this delicious meal. Well, okay, I brought it for you to look at, but by all means, please make it, because you know who was sampling this deliciousness while the family was in snooze land. It may or not may not have been me.

Because the orange tea infused into every bite of this meal was perfection! I’m sure you can use any other kind. But this worked!

I’m talking about tea in the salad dressing.

Tea in the biscuits.

Tea ON the biscuits.

And tea on the side.

Did you know there are many cooking uses for tea? That’s why myself and 11 other bloggers are sharing our tips for cooking with tea-with a giveaway to boot! Check it out here!

For the Orange Vinaigrette

For the Salad

12 cups mixed baby greens

1 red onion, sliced thinly

1 cup blueberries

1 orange, peeled and cut into cubes

¾ cup walnuts, lightly chopped

¾ cup crumbled feta cheese

Instructions

In a large bowl whisk together the flour, baking powder, salt, nutmeg, and orange zest. Cut in the shortening with a pastry cutter until mixture resembles small peas. Stir the buttermilk and spiced tea together with the honey in a small bowl and add to the flour mixture. Stir gently to combine, just until incorporated. Set aside to rest, covered with a paper towel.

Preheat the oven to 425F.

In a small glass jar fitted with a tight lid, or a glass bowl with a whisk, combine all dressing ingredients. Shake or whisk to combine until emulsified (thickened).

Prepare the salad ingredients and set aside for plating.

Prepare the biscuits. Dust a bread board with about ¼ cup flour and turn dough out. Pat gently. Add about ¼ cup of the blueberries on top and press gently. Fold the berries into the dough while turning one quarter turn to knead. Repeat until all berries and flour are folded in, about 6 turns. Pat dough gently to 3/4” high. Cut into 2 1/2” rounds with a biscuit cutter, making up to 12 biscuits.

Place biscuits onto an ungreased baking sheet, spacing evenly and bake for 10-14 minutes until just golden brown and berries are somewhat bursting. Cool just slightly on the baking sheet.

Meanwhile prepare glaze by combing the powdered sugar and spiced tea. Carefully dip tops of warm biscuits into warm glaze, using all the glaze. Transfer to a cooling rack or immediately to a bread basket.

Plate the salad, dividing the ingredients among six salad plates or tossing together in a large salad bowl. Drizzle with dressing (2 Tb per serving) and serve with 1 or 2 biscuits.

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

We’ve all been there. You’re at a party having a great time when something you ate makes you want to high tail it out of there. Yet you just couldn’t pass on Aunt Jean’s creamy spinach dip or your BFF’s famous dulce de leche.
Don’t let dairy be the next Debbie Downer of your party. Try this Fiesta Black Bean Quiche for your next family brunch!

But wait-don’t quiches have to have some type of milk product or milk substitute?

Yes-but have you heard of the NEW milk made from special cows!?

Special cows? Do they eat glitter and make rainbow milk?

No!! These cows are naturally bred to produce only the a2 protein!
So what is this a2 protein and what does it have to do with Debbie Downers, you ask?

The a2 protein is a highly digestible protein that is the original protein cows were born to produce in their milk. Cows long ago began making milk with just one type of protein, the a2 protein. Many years ago cows somehow formed a genetic mutation in their milk to create both the a1 and a2 proteins. Yet all other mammals’ milk contains only the a2 proteins! No wonder breast milk is so amazing!

The a1 protein is known to be the main cause of stomach discomfort and digestive issues in people that most will mistake for lactose intolerance. There is also some recent findings that most typical milks may increase the risk of diabetes and other health problems.
The a2 Milk Company™ founded in New Zealand found a way to fix this problem and began breeding cows that naturally produced only the a2 protein-“nothing added and nothing taken away”.

They sell only the best milk at these locations (check out this Product Locator and find it for only $4.49 per half gallon!). You can even get a coupon here: a2 Milk® $1 Off Coupon. And you can stock up because this milk has a very long refrigerator shelf life too! The carton I bought in April lasts until the end of May, though we both know I will have used it up in my cooking by then!

And yes, it is REAL milk! My husband keeps asking me, is it real milk? Yes, honey, it is real milk and it is BETTER for you! And you can be sure you are getting the purest milk due to The a2 Milk Company’s™ quality control system.

I love the dedication this company has to making us feel good about their product. Every question and answer you need is on their website. You can even follow them on Twitter or Facebook and get recipes on Pinterest.

And while you are checking out a2 Milk®‘s site, be sure the print out this recipe! It’s loaded with zesty vegetables with a salsa twist and nourishing black beans. And it’s not overly fatty as it is not loaded down with cheese or a greasy pie crust. Just fresh produce, a2 Milk® and a touch of flour. Yummy!

Instructions

Preheat your oven to 375F. Prep the vegetables.

In a skillet, heat 2 tsp vegetable oil over medium high heat. Add the sliced onions and sauté until they begin to soften, about 3 minutes. Stir in the jalapenos and green onions. Cook until vegetables are tender but still bright green, about 3 minutes more. Stir in the drained black beans and roasted tomatoes. Remove from heat and set aside.

In a medium bowl, combine the flour, baking powder, baking soda and seasonings. Whisk to combine. Crack in the eggs and pour in the a2 Milk®. Whisk carefully until the mixture is completely blended. Spoon the vegetables into a 9″ greased spring form, pie or tart pan. Carefully pour the egg and a2 Milk® over the vegetables.

Place in the oven and bake for 45-50 minutes, until knife inserted in center comes out clean. Cool about 5-10 minutes before serving. Top with sliced avocados.

Notes

Can substitute with any brand lowfat milk.

Enjoy this at your next Cinco de Mayo brunch while you brag about awesome this milk is!

It peaked my interest. Everything pumpkin has been on my brain. And I mean everything. I swear this fall season is more winter “fat” season, than winter coat season. But I’m trying, really trying, to go healthier here. After browsing through Pinterest I found several Pumpkin Quiche recipes, some with chunks of squash, some with a buttery flaky crust, others with spinach. And since Spinach and Pumpkin were the key stars I was craving in this Quiche I intended to make, I came up with this bad boy.

This Pumpkin Spinach Crustless Quiche is so good that even my 9 year old raved about it as I served him a slice pre-soccer game. My co-workers gave me many thumbs up. My husband, who hates egg dishes, asked for more. My daddy told me it reminded him of one his mom used to make. Being compared to my German Grandmother…awesome in his book.

So I am more than happy to share my original Famished Fish recipe with you all. Be sure you bring this to your next Fall brunch or work brunch meeting. If only I had one whipped up right now to devour enjoy while posting. Instead, I’ll just get hungry and share.

Preheat the oven to 375F. Prepare a 9″ Springform pan with cooking spray and set on a large baking sheet.

In a large skillet over medium heat, heat the canola oil. Add the onion and garlic and sauté until tender. Fold in the spinach. Mine is still a bit frozen here. That’s okay, because you’ll cook the water off.

When the liquid has evaporated, stir in the Neufchatel cream cheese and combine until creamy. Stir in the salt, nutmeg and tarragon. Remove pan from heat.

In a large mixing bowl, thoroughly beat the Pumpkin Quiche ingredients in order, lastly adding the self rising flour.

Pour remaining pumpkin egg mixture over top of spinach filling. It is okay if some spinach peeks through. It’s pretty that way.

Bake in oven on baking sheet (to prevent pan leaks) for 45 minutes. You can check it with a knife to be sure it comes out clean, but as long as it is a bit browned around the edges and springy in the center, it will be done.

Pour remaining pumpkin egg mixture over top of spinach filling. It is okay if some spinach peeks through. Shake pan to even out.

Bake in oven on baking sheet (to prevent pan leaks) for 45 minutes. You can check it with a knife to be sure it comes out clean, but as long as it is a bit browned around the edges and springy in the center, it will be done.

It’s Sunday morning-what to make for breakfast? How about something corny to go with your something corny? Your Sunday Funnies that is. Yep, I just made a joke as corny as these waffles.

So let’s just eat.

These waffles are lightly sweetened with natural honey and a bit of sugar, so they can be enjoyed with a pat of butter and drenched drizzled with more sweet sticky honey, or dipped into a big bowl of hot chili. Very flexible no? And these are gluten free! Win, win for my finicky shark.

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About Famished Fish

Hi, I'm Saundra and this is my journey to creating delicious and appealing foods for my family-my famished fish and my finicky shark with autism. I am focused on healthy foods that deliver brain power full of vitamins and proteins. Not to mention delectable treats to entice the young and old alike. Follow me for mouth watering family and kid friendly meals and desserts.

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I'm a busy full time working mommy to 3 handsome boys and 1 beautiful baby girl, and wife to a loving husband, living a fulfilled life with food and fun. I am striving for a new healthier self and am working on keeping my family there too! Famished Fish, Finicky Shark is committed to fresh healthy foods and meals (some sinfully unhealthy too) for your family, with healthy fats and lots of love. Stay blogged on for nutritious and delectable recipes and ideas for both you AND your picky children! Read More…